Feta and polenta frittata with crisp Brussels sprouts

SERVES 2 // PREP TIME 10 MINS // COOK 15 MINS

1 cup (loosely packed) sage leaves 60 ml (1/4 cup) extra-virgin olive oil 2 garlic cloves, crushed 35 gm (1/4 cup) instant polenta 500 ml (2 cups) milk 150 gm Brussels sprouts, shredded 4 eggs, lightly whisked 150 gm marinated feta, drained 2 tbsp chopped pistachio nuts 60 gm finely grated parmesan

1 Finely chop half the sage. Heat 1 tbsp oil in a small saucepan over medium heat. Add garlic and chopped sage; cook until fragrant (1 minute). Add 375ml milk and bring to a simmer. Gradually add the polenta, whisking until combined and cook until thickened (2 minutes). Take off heat and cool completely. 2 Heat 1 tbsp oil in an ovenproof 20cm frying pan over high heat. Add Brussels sprouts and cook, stirring occasionally, until golden (3-4 minutes). Add pistachios and remaining sage and cook until sage is crisp (1 minute). Take off heat and set aside. Wipe out pan and return to high heat.

3 Preheat a grill to high. Combine eggs, remaining milk, feta and crumbled polenta and fold to just combine. Heat remaining oil in pan over high heat. Add eggs, folding gently with a spatula until just starting to set around the edge (4 minutes). Place under grill and cook until golden and puffed (3 minutes).

Serve topped with Brussels sprouts and parmesan.